As many locals will explain, there really is not a spring season in the Washington DC area. You get winter and the chilly temperatures for a couple months, and then it seems the weather gods do a total 180 and BAM it’s summer.
But honestly, who can complain when the warmer temperatures wake up the flowers and make the cherry blossoms finally come out! And what better way to enjoy a beautiful
summer spring day than inviting friends over to grill out?
At the first news of warmer weather last weekend, the roommates agreed that it was time to pitch in and buy a grill. And thanks to two of our caffeinated friends – and the added help of my roommate’s pink tool kit- the grill was up and running in time when people arrived to enjoy the day.
We had a cooler filled with ice cold beer, another ice filled bin with all the fixing for mimosas and beermosas, and a spread of salads, dips, and freshly grilled items.
The first thing that comes to mind when I think of grilling out is my dad’s breaded grilled shrimp. Growing up, this was one of my favorite summer night dinners to enjoy out on the deck, served with a seasonal tomato and mozzarella salad and grilled corn on the cob.
The shrimp are coated in a simple, but heavily-flavored mixture of chopped garlic, fresh parsley, extra virgin olive oil, and covered in breadcrumbs. After putting the shrimp on skewers and cooking for a few minutes on the grill (these cook quickly, so don’t walk away!) you end up with this deliciously-perfect, crispy golden crust with that unique taste only a grill can do.
And trust me, in the same amount of time it took you to make these little bites of goodness, they will just as quickly be devoured! So I suggest making slightly more than you think you’ll need, cause these shrimp will be gone before you know it…
But thankfully the warm weather is just starting, so you’ll have plenty of opportunities to grill up more!
Grilled Garlic and Herb Breaded Shrimp
2 lb shrimp (21-30 count per pount), peeled and devained
1/4 cup chopped parsley
7 garlic cloves, chopped
3 tablespoons extra virgin olive oil
1/2 cup breadcrumbs, plus more if needed
salt and pepper
Combine all the ingredients in a large bowl with the shrimp, pressing the breading to the shrimp. Place shrimp on metal skewers (if using wood skewers, make sure to soak the skewers in water for 30 minutes before loading up the shrimp).
Grill the shrimp, until the shrimp is slightly pink and the breading is golden – about 3 minutes (sometimes less!) per side. Enjoy!